Methi Mutter Malai | Fragrant Fenugreek, Cream and Pea curry

Methi Mutter Malai, literally translatted in English is Fenugreek Peas and Cream. This curry has been another popular North Indian curry and tends to finds it way at restaurant tables. Fenugreek or Methi leaves are really a healthy food . When combined with cream and garden peas, the flavour of the leaves get enhanced manifold.

While you may wonder where to find Fenugreek leaves in the UK, there is no real replacement to these leaves – especially in this curry. You can find Fenugreek leaves fresh in Indian stores easily and if not you will always find them in the large format Sainsburys store. Head straight to the World Food section in the Frozen section. You should be able to find Shana’s Frozen Fenugreek leaves. They are packaged in really easy to use cubes. That way you use how much you need and you’ll have some left over in the freezer for the next time you make some more.

Using cashew nuts to create the base for this curry makes it extra creamy. So don’t go light on the cashews. While this is not a curry you’d have for a regular meal, this serves better for a special dinner or when you’ve got friends over for a dinner party.

Serve hot with naan or roomali rotis or just plain rotis. Methi Mutter Malai also goes well with Jeera or Cumin rice. For the next dinner party, this curry is sure to mark an impression.

Print Recipe

Methi Mutter Malai | Fragrant Fenugreek, Cream and Pea curry

Cashew and Cream curry with Fenugreek Leaves and Garden peas

Course

Main Dish

Cuisine

Indian

Prep Time

15 mins

Cook Time

25 mins

Servings

people

Ingredients

• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 2-3 cloves garlic peeled and chopped
• 1/2 inch Ginger coarsely chopped
• 1 green chilli coarsely chopped
• 1/4 cup cashews (plain)
• 1 cup methi or Fenugreek leaves chopped if fresh. If you are using Frozen dont worry, they will wilt and get cooked.
• 1/2 cup peas frozen or boiled fresh peas
• 1 medium onion
• 1 tbsp poppy seeds or khus khus
• 1.5 tsp garam masala
• Salt to taste
• 2 tbsp creme fraiche or single cream
• 1 tsp cumin seeds

Course Main Dish Cuisine Indian Prep Time 15 mins Cook Time 25 mins Servings people Ingredients 2 tbsp vegetable oil 1 tsp cumin seeds 2-3 cloves garlic peeled and chopped 1/2 inch Ginger coarsely chopped 1 green chilli coarsely chopped 1/4 cup cashews (plain) 1 cup methi or Fenugreek leaves chopped if fresh. If you are using Frozen dont worry, they will wilt and get cooked. 1/2 cup peas frozen or boiled fresh peas 1 medium onion 1 tbsp poppy seeds or khus khus 1.5 tsp garam masala Salt to taste 2 tbsp creme fraiche or single cream 1 tsp cumin seeds

Recipe Notes

1. Rinse, clean and chop the fenugreek leaves and leave aside.
2. In a pan, heat some oil. Once the oil is hot, add the cumin seeds and roast for a minute.
3. Add chopped ginger, garlic and green chillies and saute.
4. Add the chopped onion, cashews and poppy seeds and a pinch of salt. Cook until the onions are translucent.
5. Take the pan off the heat and let all the ingredients cool down.
6. Transfer the onion mix to a mixer grinder and blend to a smooth paste.
7. In the same pan, heat a little more oil and once the oil is hot add the paste back and cool for a couple of mins.
8. Saute until the raw fragrances of the ingredients fade away.
9. Add a little water so that the paste thins a little to form a curry.
10. Now add the fenugreek leaves and green peas.
11. Add some garam masala powder and give everything a stir. Cover the pan with a lid and let the peas cook for 5 mins.
12. Once the curry comes to a boil, add spoons of creme fraiche or single cream and stir well.
13. Serve the methi mutter malai with hot rotis.

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